The weather has been pretty cool here as of late, so I’ve been craving a meal that’s nice and warm. However, I wanted a comfort food that was actually health-conscious (sorry mac and cheese). I decided to experiment with some fresh vegetables to come up with a new soup recipe that would help me shake off the pre-fall chill. Historically speaking, I’ve never been the biggest fan of most soups, especially vegetable ones. However, I figured there simply had to be a vegetable soup that I would love. I would simply have to think one up.
So, for today’s lunch/dinner, I got to work. I’ve been loving Indian spices for awhile now, so I was inspired by the spicy warmth of curry. I didn’t really have much else to go off of…I simply went with the flow and grabbed whatever ingredients moved me. In addition to some of my favorite vegetables, I added in a few new ones that I’ve never tried before. I have never cut up so much produce in all my life!
The effort was totally worth it though. In the end, the soup was exactly what I had wanted. It was warm, complex in flavor, spicy and fresh. I made some yummy curried shrimp to toss in as well, so that was awesome. Despite this being much lighter (and healthier) than some of my favorite soups (curse you, broccoli cheese), it was surprisingly filling.
Overall, I’m super happy with the outcome. I ended up enjoying the new vegetables, so I’m looking forward to experimenting with them more in the future. What I love most about this dish is how nutritious it is. It’s low calorie, low fat and chock full of vegetables and spices that are as nourishing as they are delicious. It’s been awhile since I’ve come up with a soup recipe, so this was a great way to get back into the swing of fall and winter friendly meals.
It is raining at the moment, but I’m actually loving it today. Seattle vibes, anyone? Brr. It’s just a bit cold! Perhaps I should grab another bowl of soup right now… ❤